Great Weekend Eats
Spicy Glazed Chicken Wings
**I actually DOUBLED this recipe so that I could use a whole bag of frozen chicken wings (I defrosted them first in the fridge)
Ingredients:
12 chicken wings (about 2 1/2 pounds)
1/4 cup plum sauce or plum preserves (Found in Asian Market, or Asian section of grocery store)
2 TBL hoisin sauce (found in Asian market, or Asian section of grocery store)
1/2 tsp ground ginger (I used store bought prepared)
1 cove garlic, minced (I used jarred minced garlic)
Directions:
~Heat oven to 425 degrees.
~Grease jelly roll pan, 15 1/2 x 10 1/2 x 1 inch or larger cookie sheet (I used large cookie sheet with aluminum foil over it and then sprayed with cooking spray)
~Cut chicken wing at joins and make into 3 pieces, discard or save tips to boil for chicken broth (I use EVERY part, waste not want not! hehe) cut off excess skin, discard (or again save to make in use of home made chicken broth).
~Place chicken on cookie sheet or jelly roll
~ cook chicken uncovered for 15 minutes
~Turn chicken and bake another 5 minutes longer
~Mix remaining ingredients
~brush mixture on chicken
~bake uncovered for 7 minutes
~ turn chicken and brush mixture on back side and cook another 4-7 minutes, until chicken is no longer pink in middle.
~Discard any remaining glaze
What I did:
~I used chicken drumettes that were already cut, so I didn't have to cut them.
~ I didn't have to remove skin either.
~ I placed the drumettes in a zip-lock bag with 1/4 to 1/2 cup of Louisiana Hot sauce for an hour or so since I didn't see that any 'heat' was used in the recipe.
Conclusion~
I really liked this. I didn't care for the strong ginger flavor. I would decrease the ginger to half the amount in the recipe, or I'd omit it completely.
~the pre-cooking of the chicken was a bit annoying. I thought I'd be able to coat and cook. So that was a bit time consuming (but totally doable for me)
~When I was brushing the wings for the second time I actually removed the chicken from the cookie sheet and dipped them in the glaze to coat front and back COMPLETELY and I think that really worked well!
~ I did turn them twice (once during the pre-cook and a second time after they were brushed with the glaze) I think that really helped to make sure they were evenly heated and cooked.
~When I removed them from the greased aluminum there was NO sticking. Which I LOVED! I HATE when food sticks and so you lose some of that yummy outside coating.
~ I think these would be really great for freezing and reheating! They microwaved really nicely from the fridge too!
** There is also a nutritional guide for this recipes and it states the following:
One serving size: 1 "wing" (the information that is listed after is going to be PER serving)
Calories: 60
Protein: 4
Carbs: 2
Fat: 4
And the photo:
Mouth watering goodness!
Beefy Greek Pita folds
Ingredients:
1 lbs lean ground beef
1 small onion, cut in half lengthwise, sliced thinly
3 garlic cloves, minced (I used 3 tsps jarred minced garlic)
1 tsp dried oregano leaves
1/2 tsp salt (I used sea salt)
1/4 cup sliced ripe olives (I used 1/2 or more)
1/2 cup peeled cucumber, finely chopped
1/2 cup seeded tomato, chopped
1 (8 oz) low-fat plain yogurt (I used dannon single serve plain greek yogurt)
1 tsp dried dill weed
1 tsp dried celery flakes
4 (6 or 7") soft greek-style pitas (I used THESE)
Directions:
~In a medium bowl combine cucumber, tomato, yogurt, dill, celery flakes, & remaining 1/4 tsp salt and mix well. Cover and refrigerated til ready to use.
~Place pitas in a 'warmed' oven to warm up....DO NOT BAKE them!!
~ In med. skillet, combine beef, onion, garlic, oregano, & 1/4 tsp of salt.
~Cook over med-high heat for 8-10 minutes until no longer pink
~Drain & stir in olives
~ Spoon 1/4 beef mixture on half of a pita and top with yogurt mixture, fold pita closed and enjoy!
What I did:
~ I omitted the cucumbers this time since I didn't have any in the house. hehe But it tastes WONDERFUL with it!!
~ I also added the celery flakes, it's not in the original recipe, so if you don't care for it, then just omit it.
~ I also added a sprinkling of low fat mozzarella cheese on the lower half of the pita before spooning on the beef mixture
~ I would NOT add the garlic to the meat mixture til AFTER I had drained it and rinsed it with ho****er to ensure ALL the grease is removed. Then I'd add the garlic with the olives and heat thoroughly'
~ You could use ground pork, ground turkey, chicken...if you can grind it, I think you could use it! hehe
Conclusion:
We have made this dish before and we LOVE it!! It has just a wonderful taste!! The greek yogurt just adds soo much depth of flavor and the little bit of mozzarella hits the palette with it's subtle mellow cheese flavor and just adds another layer.
I really do love the fresh veggies that are in there, and that add a crunch and freshness that brings it all together.
I heat my oven to like 200 degrees and then turn it off and place my pitas in it to just keep them warm. Or you can nuke each pita for like 15 seconds before you make the pitas.
The photos:
That wonderful greek mixture ready to be placed in the fridge while you cook your beef and heat your pitas
The first cooking stage of the beef, with the onions and garlic just bubbling away
Beef has been drained and olives added
Finished and plated beefy greek pita folds!! Dig in!
**I actually DOUBLED this recipe so that I could use a whole bag of frozen chicken wings (I defrosted them first in the fridge)
Ingredients:
12 chicken wings (about 2 1/2 pounds)
1/4 cup plum sauce or plum preserves (Found in Asian Market, or Asian section of grocery store)
2 TBL hoisin sauce (found in Asian market, or Asian section of grocery store)
1/2 tsp ground ginger (I used store bought prepared)
1 cove garlic, minced (I used jarred minced garlic)
Directions:
~Heat oven to 425 degrees.
~Grease jelly roll pan, 15 1/2 x 10 1/2 x 1 inch or larger cookie sheet (I used large cookie sheet with aluminum foil over it and then sprayed with cooking spray)
~Cut chicken wing at joins and make into 3 pieces, discard or save tips to boil for chicken broth (I use EVERY part, waste not want not! hehe) cut off excess skin, discard (or again save to make in use of home made chicken broth).
~Place chicken on cookie sheet or jelly roll
~ cook chicken uncovered for 15 minutes
~Turn chicken and bake another 5 minutes longer
~Mix remaining ingredients
~brush mixture on chicken
~bake uncovered for 7 minutes
~ turn chicken and brush mixture on back side and cook another 4-7 minutes, until chicken is no longer pink in middle.
~Discard any remaining glaze
What I did:
~I used chicken drumettes that were already cut, so I didn't have to cut them.
~ I didn't have to remove skin either.
~ I placed the drumettes in a zip-lock bag with 1/4 to 1/2 cup of Louisiana Hot sauce for an hour or so since I didn't see that any 'heat' was used in the recipe.
Conclusion~
I really liked this. I didn't care for the strong ginger flavor. I would decrease the ginger to half the amount in the recipe, or I'd omit it completely.
~the pre-cooking of the chicken was a bit annoying. I thought I'd be able to coat and cook. So that was a bit time consuming (but totally doable for me)
~When I was brushing the wings for the second time I actually removed the chicken from the cookie sheet and dipped them in the glaze to coat front and back COMPLETELY and I think that really worked well!
~ I did turn them twice (once during the pre-cook and a second time after they were brushed with the glaze) I think that really helped to make sure they were evenly heated and cooked.
~When I removed them from the greased aluminum there was NO sticking. Which I LOVED! I HATE when food sticks and so you lose some of that yummy outside coating.
~ I think these would be really great for freezing and reheating! They microwaved really nicely from the fridge too!
** There is also a nutritional guide for this recipes and it states the following:
One serving size: 1 "wing" (the information that is listed after is going to be PER serving)
Calories: 60
Protein: 4
Carbs: 2
Fat: 4
And the photo:
Mouth watering goodness!
Beefy Greek Pita folds
Ingredients:
1 lbs lean ground beef
1 small onion, cut in half lengthwise, sliced thinly
3 garlic cloves, minced (I used 3 tsps jarred minced garlic)
1 tsp dried oregano leaves
1/2 tsp salt (I used sea salt)
1/4 cup sliced ripe olives (I used 1/2 or more)
1/2 cup peeled cucumber, finely chopped
1/2 cup seeded tomato, chopped
1 (8 oz) low-fat plain yogurt (I used dannon single serve plain greek yogurt)
1 tsp dried dill weed
1 tsp dried celery flakes
4 (6 or 7") soft greek-style pitas (I used THESE)
Directions:
~In a medium bowl combine cucumber, tomato, yogurt, dill, celery flakes, & remaining 1/4 tsp salt and mix well. Cover and refrigerated til ready to use.
~Place pitas in a 'warmed' oven to warm up....DO NOT BAKE them!!
~ In med. skillet, combine beef, onion, garlic, oregano, & 1/4 tsp of salt.
~Cook over med-high heat for 8-10 minutes until no longer pink
~Drain & stir in olives
~ Spoon 1/4 beef mixture on half of a pita and top with yogurt mixture, fold pita closed and enjoy!
What I did:
~ I omitted the cucumbers this time since I didn't have any in the house. hehe But it tastes WONDERFUL with it!!
~ I also added the celery flakes, it's not in the original recipe, so if you don't care for it, then just omit it.
~ I also added a sprinkling of low fat mozzarella cheese on the lower half of the pita before spooning on the beef mixture
~ I would NOT add the garlic to the meat mixture til AFTER I had drained it and rinsed it with ho****er to ensure ALL the grease is removed. Then I'd add the garlic with the olives and heat thoroughly'
~ You could use ground pork, ground turkey, chicken...if you can grind it, I think you could use it! hehe
Conclusion:
We have made this dish before and we LOVE it!! It has just a wonderful taste!! The greek yogurt just adds soo much depth of flavor and the little bit of mozzarella hits the palette with it's subtle mellow cheese flavor and just adds another layer.
I really do love the fresh veggies that are in there, and that add a crunch and freshness that brings it all together.
I heat my oven to like 200 degrees and then turn it off and place my pitas in it to just keep them warm. Or you can nuke each pita for like 15 seconds before you make the pitas.
The photos:
That wonderful greek mixture ready to be placed in the fridge while you cook your beef and heat your pitas
The first cooking stage of the beef, with the onions and garlic just bubbling away
Beef has been drained and olives added
Finished and plated beefy greek pita folds!! Dig in!
~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
You have to expect things of yourself before you can do them. ~Michael Jordan
My Goals:
1) 200lbs ACCOMPLISHED
3) 170lbs
4) Run 5K
"Unneeded food is not any less wasted in a body that doesnt need it, than it is in the trash." ~Brandilynn
"Those that will not be governed by God will be ruled by tyrants." ~William Penn
~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~
You have to expect things of yourself before you can do them. ~Michael Jordan
My Goals:
1) 200lbs ACCOMPLISHED
3) 170lbs
4) Run 5K
"Unneeded food is not any less wasted in a body that doesnt need it, than it is in the trash." ~Brandilynn
"Those that will not be governed by God will be ruled by tyrants." ~William Penn
~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~
I love that you add photos, thank you so much. I love to see what mine is supposed to look like LOL
HW: 231, SW: 224.5, CW: 140, GW: 130
Advocare Independent Distributor https://www.advocare.com/150535984
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